Description
Golden, pan-seared chicken glazed in garlicky butter rests over a bed of creamy parmesan linguine. This comforting yet elegant dish comes together in under 45 minutes and is perfect for both weeknight dinners and cozy weekend indulgence.
Ingredients
1 lb chicken breasts
4 cloves garlic, minced
4 tbsp unsalted butter, divided
2 tbsp olive oil
8 oz linguine pasta
1 cup heavy cream
1 cup freshly grated parmesan cheese
1 tsp salt
1/2 tsp black pepper
1 tbsp chopped parsley (fresh or dried)
Instructions
1. Pat chicken breasts dry and season with salt and pepper.
2. In a skillet, heat olive oil and 2 tbsp butter over medium-high heat. Sear the chicken on both sides until golden-brown and fully cooked (5–6 minutes per side). Remove and set aside.
3. Bring a large pot of salted water to boil. Cook linguine until al dente. Reserve 1/2 cup of pasta water, then drain.
4. In the same skillet, melt remaining 2 tbsp butter and add garlic. Sauté until fragrant (about 1 minute).
5. Pour in heavy cream, stirring constantly. Bring to a low simmer.
6. Whisk in parmesan cheese until the sauce is creamy and smooth.
7. Add drained linguine to the sauce. Toss to coat, adding reserved pasta water if needed to loosen.
8. Slice the cooked chicken and place it over the pasta. Garnish with parsley and serve hot.
Notes
Use freshly grated parmesan—not pre-shredded—for the smoothest sauce texture.
If your sauce thickens too much, loosen it with a splash of reserved pasta water or milk.
For extra flavor, marinate the chicken in olive oil and garlic for 30 minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Chicken Pasta
- Method: Skillet and stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2 g
- Sodium: 470 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 130 mg
Keywords: garlic butter chicken, parmesan linguine, creamy chicken pasta